Go Back
–+ servings
Three scoops of lemon lemon poppy seed ice cream.

No Churn Lemon Poppy Seed Ice Cream

Heather Smoke
An easy no churn recipe for cold and creamy lemon ice cream, made with fresh lemons, and flecked with nutty poppy seeds.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.

5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Freeze Time 8 hours
Total Time 8 hours 10 minutes
Course Dessert
Cuisine American
Servings2 quarts

Equipment

  • Electric Mixer (Stand or Hand-Held)

Ingredients
 

  • 1 can (14 oz) sweetened condensed milk
  • 1 tbsp fresh lemon zest (from 1 large lemon or 2 small lemons)
  • ⅓ cup fresh lemon juice (from 1 large lemon or 2-3 small lemons)
  • ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
  • 2 tbsp limoncello (or vodka)
  • 2 cups cold heavy whipping cream
  • 1 ½ tbsp poppy seeds

Instructions
 

  • In a large bowl, stir together the sweetened condensed milk, lemon zest, lemon juice, salt and limoncello, until smooth.
  • In a separate bowl, use an electric mixer to whip the cream until fluffy peaks form that hold their shape. Fold the whipped cream and the poppy seeds into the lemon mixture, until combined.
  • Spread the ice cream mixture into a lidded, freezer safe container. Freeze until firm enough to scoop, at least 8 hours, or overnight.
Keyword Ice Cream, Lemon, No Churn Ice Cream, Poppy Seed
Tried this recipe?Let us know how it was!
https://curlygirlkitchen.com/